Journal of Soilscape and Agriculture

Effect of Bromelin Enzyme in Pineapple (Ananas comosus L.) on Caffeine Content and Flavour of Arabica Coffee

2024-07-26T12:03:12+07:00

Coffee is one of the main plantation commodities in Indonesia. One of the efforts to produce quality coffee is during the processing of the coffee. Quality coffee is coffee that has a bitter and sour flavour that is not excessive and has a low caffeine content. This is because high caffeine content is not good if consumed in excess. To reduce the caffeine content in coffee, you can use natural ingredients in the form of pineapple which contains the enzyme bromelain which is mixed during the fermentation process. The purpose of this research was to determine the effect of bromelain enzyme concentration and fermentation time on caffeine content and flavour in Arabica coffee. This study used a randomised complete factorial design. The first factor is the concentration of pineapple pulp, namely 0%, 40%, and 80%. The second factor was the length of fermentation time, namely 24 hours, 36 hours and 48 hours. Data were analysed using ANOVA analysis of variance if significantly different, then further tested by Duncan with a 5% error rate. The results showed that the interaction between the concentration of pineapple pulp and the length of fermentation had a very significant effect on the observation variable of caffeine content with the best results E2P1. The effect of pineapple pulp concentration had a significant effect on the pH parameter and a very significant effect on the caffeine content parameter. The effect of fermentation duration had a very significant effect on the observation variable of caffeine content.

Potential Plant Growth-Promoting Microorganism (PGPM) as Biological Control Agents of Paddy in Indonesia

2025-01-03T11:17:39+07:00

Today, the main goal of agriculture is increasing crop yields to meet the ever-increasing human population. Climate change has increased the challenges associated with the cultivation of food crops, especially rice. It affects rice production due to the influence of biotic factors (Plant Pest Organisms) and an uncertain environment. To address this phenomenon, Plant Growth Promoting Microbial (PGPM) is considered a better alternative than using chemicals. It has been proven that Plant Growth Promoting Rhizobacteria (PGPR) and Fungi (PGPF) are effective in suppressing plant diseases and controlling pests by producing inhibitory chemicals and inducing immune responses in plants. Furthermore, PGPM increases growth and yields. As biofertilizers and biopesticides, PGPR and PGPF are considered attractive and economically viable approaches to the cultivation of rice in Indonesia. The potential for PGPM utilization is still high considering the diversity of microbes and the fact that these microbes can be found under a variety of environmental conditions. However, it is also a challenge to develop products, especially treatments to maintain the performance of the microbes that will be used

Effect of Temperature and Roasting Time on the Quality of Argopuro Robusta Coffee

2024-07-26T14:18:37+07:00

The roasting process is a process that can determine the flavor and aroma released in coffee beans which is influenced by temperature treatment, and the length of the roasting process. The purpose of this study was to determine the effect of temperature and roasting time on the quality of Robusta Argopuro coffee. The experiment was conducted using a completely randomized design (CRD) factorial pattern with the treatment of roasting temperature variations of 190 ° C, 200 ° C, 210 ° C with a time of 10 minutes, 15 minutes and 20 minutes. Then the parameters of moisture content, pH value and caffeine content were observed as well as organoleptic tests in the form of color, taste and aroma. Data results were analyzed using analysis of variance, if there were significant differences, further tests were carried out using Duncan's multiple range test at the 5% level. Temperature and roasting time had a very significant effect on caffeine content, where the lowest caffeine content was in the combination of 200°C temperature treatment with 20 minutes roasting time. Moisture content and pH value had a very significant effect on roasting time, with the lowest moisture content and pH value obtained in 20 minutes of roasting, while roasting temperature had no significant effect on moisture content and pH value, but had a very significant effect on caffeine content. Based on the organoleptic test, panelists preferred the Argopuro Robusta coffee brew at a temperature of 200°C with a roasting time of 15 minutes.

Analysis of Domestic Water Availability and Demand As Well As The Economic Value Of Laabhalano Spring Pola Village, Pasir Putih District, Muna Regency

2025-01-08T18:38:01+07:00

Laabhalano Spring in Pola Village, Pasir Putih Subdistrict, Muna Regency, serves as the local community's primary source of clean water. However, the sustainability of this water source is under threat due to environmental degradation, such as deforestation and land-use changes, which could impact both the quality and quantity of the water. This study aims to analyze water availability, and domestic water demand, and assess the economic value of the environmental services provided by Laabhalano Spring. The methods used in this research include measuring the water flow and surveying domestic water needs in 82 households in Pola Village. The findings show that the water flow from Laabhalano Spring is 110,376 m³ per year, sufficient to meet the community’s domestic water needs. Total domestic water consumption is 330 m³ per month, primarily for bathing, washing, and daily consumption. Additionally, the economic value of this clean water service is estimated to be IDR 137,700,000 per year, highlighting the critical role of this spring for the local community’s livelihood. While the current water flow is adequate, the threat to the sustainability of the spring remains, especially if the surrounding ecosystem is not properly managed. Therefore, sustainable environmental management is essential to ensure a continuous clean water supply for the residents of Pola Village. Strengthening conservation efforts and monitoring the surrounding environment are key to preserving both the quality and availability of water in the future

Analysis Of Erosion Hazard Index In Konaweha Sub-Watershed In Laosu Village, Bondoala Sub-District, Konawe District

2025-05-18T14:13:39+07:00

The Erosion Hazard Index (EHI) is the ratio between potential erosion rate and allowable erosion rate, influenced mainly by climate (rainfall) and soil factors such as slope, slope length, land use, conservation practices, and soil physical-chemical properties. This study aims to determine the EHI in the Konaweha Sub Watershed, Laosu Village, Bondoala District, Konawe Regency, using the Universal Soil Loss Equation (USLE): A = R·K·L·S·C·P, compared to allowable erosion (ETol). Analysis shows variation in EHI across different land units, classified into low, moderate, and high hazard levels. The lowest EHI (0.02) occurs in dry/former agricultural land (U-06), moderate EHI (1.43) in swamp areas (U-04), and the highest EHI (6.71) in settlements (U-02). These differences arise due to varying potential erosion and tolerance levels, with major erosion drivers being rainfall erosivity, soil erodibility, slope steepness, and slope length. In general, residential lands (U-02 and U-03) have high erosion hazards (EHI 6.15–6.71), while dry/waste agricultural lands (U-08) and swamps (U-04) fall under moderate hazard. Other land uses such as mixed gardens (U-05) and built-up lands (U-01) show low erosion hazards (EHI <1.0). To mitigate erosion risks, the study recommends conservation practices such as contour planting and maintaining vegetation cover, especially in high-risk areas, to ensure sustainable land use and reduce soil degradation.

Effectiveness of Sterilization Methods of Coffee Leaf Explants (Coffea canephora Var. Milo Pace) To Decrease Contamination and Browning In Vitro

2025-05-28T14:47:51+07:00

Coffee is one of the leading plantation commodities that are in demand by the public. Robusta coffee var. Milo Pace is Jember's flagship local coffee that was only released at the end of 2023. Seedling propagation continues to be pursued to preserve the coffee. In vitro culture is one of the effective plant propagation methods for production in large quantities. However, explant sterilization is a crucial stage in in vitro culture. Reports related to in vitro culture of robusta milo pace have never been reported before. Therefore, optimization of sterilization methods is the initial stage in supporting the success of in vitro culture of robusta milo pace coffee. The purpose of this study was to obtain the optimal method of sterilization of leaf explants of robusta milo pace coffee. This study used a one-factor randomized design, namely the method of sterilization of coffee leaf explants consisting of 12 methods. The sterilants used were detergent, bactericide, fungicide, NaOCl, H₂O₂, alcohol and distilled water with different time and concentration. The results showed that sterilization of explants by method XII with 2 g/L detergent for 20 minutes, 2 g/L bactericide and 2 g/L fungicide for 60 minutes, 1.05% NaOCl for 15 minutes, 0.525% NaOCl 10 minutes and 1.5% H2O2 can suppress 20% contamination such as fungi and bacteria with an average contaminant appearance time of 11 days after inoculation. The percentage of browning was 20% with an average appearance of 8.8 days after inoculation. This method maintains the percentage of live explants up to 60% characterized by fresh green explants.